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    Recipes — instant pot thawed

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    Instant Pot Cilantro Lime Chicken

    This easy Instant Pot Cilantro Lime Chicken recipe cooks up easily in the pressure cooker with simple pantry ingredients. Comes together quickly in a zesty and flavorful cilantro lime marinade perfect for grilling or baking.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


    Ingredients

        •    1/2 tsp cumin
        •    
    Juice of 1 lime
        •    2-3 tbsps ghee
        •    2 tbsps olive oil
        •    zest of half a lime

        •    1/2 tsp garlic powder
        •    1 tsp Italian seasoning
        •    2 tbsps coconut cream
        •    1/2 small onion chopped
        •    sea salt and pepper to taste
        •    1/8 tsp chili powder or to taste
        •    1/3 cup finely chopped cilantro
        •    4 garlic cloves sliced or minced
        •    1/3 cup homemade or low sodium chicken broth
        •    6-8 boneless chicken thighs skinless or with skin*
        •    Chopped fresh parsley and lime slices for garnish if desired


    Method

    1. Season the chicken with salt, pepper, garlic powder, cumin and chili powder.

    To cook in the instant pot:

    1. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)

    2. Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside

    3. Melt ghee in Instant Pot and stir in the onions and garlic. Add lime juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth.

    4. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.

    5. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.

    6. It will take about 5-10 minutes to come to pressure and start counting down.

    7. When done, release the pressure after 2 minutes, then remove your Instant Pot lid.

    8. Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in coconut cream into the Instant Pot. If you like your sauce thicker - you can thicken with 1/2 teaspoon xanthan gum (OR if not low carb a cornstarch slurry or arrowroot starch slurry by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

    To cook on the stove:

    1. In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.

    2. Return pan back to heat and melt ghee. Stir in onion and garlic. Add lime juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth. Stir in coconut cream [If you like your sauce thicker - you can thicken with 1/2 teaspoon xanthan gum (OR if not low carb a cornstarch slurry or arrowroot starch slurry by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water).

    3. Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

    NOTES: * For chicken breasts: use 3 breasts, sliced horizontally in half. I use ⅓ cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/cilantro-lime-chicken/

    Instant Pot Whole Chicken - Rotisserie Style

    Instant Pot Whole Chicken - Rotisserie Style - perfectly tender, juicy, rotisserie chicken you can make easily at home using your Instant Pot pressure cooker. Best of all, you can have a simple low carb keto roasted chicken dinner in about 45 minutes.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8

    Ingredients

        •    4 pounds whole chicken
        •    3 tbsps olive oil, divided
        •    2 1/2 tsps sea salt
        •    1 tsp pepper
        •    1 tbsp dried Greek seasoning
        •    1 tsp dried Italian seasoning
        •    2 tsps smoked paprika
        •    1 tsp garlic powder
        •    1/2 tsp onion powder
        •    2 cloves garlic
        •    1 cup chicken stock or chicken broth
        •    1 large onion, halved optional
        •    1 lemon halved; optional

    Method

    1. In a small bowl, combine the salt, pepper, Greek seasoning, Italian seasoning, paprika, garlic, and onion powder.

    For the Instant Pot method (Thawed Chicken):

    1. Gently loosen the skin from the chicken breast with your hands lifting and separating the meat. Rub 1 tablespoon of olive oil followed by a third (1/3) of the seasonings under the skin using your hands and fingers. Next, rub another tablespoon of olive oil and the rest of the seasonings over entire chicken and inside the body cavity.

    2. Optional: place the onion, garlic cloves and lemon inside the cavity of the chicken. This helps to seal in the moisture and add flavor.

    3. Press the SAUTE button HIGH. When the word "Hot" appears, swirl in 1 tablespoon olive oil.

    4. Place the chicken - breast side down, in pot and sear for 5-7 minutes, or until a golden brown. Using tongs and a spatula, flip the chicken over and sear for another 5 minutes, or until brown. Remove chicken and place on a large platter. Place a trivet (the one that came with the Instant Pot or use another) inside the inner pot of the Instant Pot. Pour chicken stock or broth in pot. Place trivet on top of the chicken broth then lay chicken on top of trivet, breast side up.

    5. Cover and lock lid. Turn the valve to SEALING.

    6. Press the MANUAL or HIGH PRESSURE button and set to 24 minutes if your chicken is four pounds. If it's smaller or larger, calculate how much time it should cook by multiplying the number of pounds by 6 minutes. So, a 3 pound chicken would be 18 minutes and a five pound chicken would be 30. For a FROZEN WHOLE CHICKEN - set to 42 minutes ON HIGH for a 4 lb chicken. Allow the Instant Pot to come to pressure (this may take about 10-15 minutes).

    7. Once the 24 minutes is up and the Instant Pot beeps indicating the chicken is done, allow to naturally release for at least 15 minutes and then quick release for any extra pressure.

    8. Open lid and transfer chicken to a platter or a large cutting board. Optional: Broil in the oven for 4-5 minutes to crisp up the skin.

    9. Let chicken cool for 5-10 minutes. Slice or shred and serve with your favorite sides.

    To Roast in the Oven instead:

    1. Preheat oven to 450 F. Place seasoned chicken on an oven roasting pan and cook for approximately 30 minutes. Cover loosely with aluminum foil (to prevent too much browning) and cook for an additional 40-50 minutes or until temperature reads 165 F.

    2. Remove roasting pan. Let chicken cool for 5-10 minutes. Slice or shred and serve with your favorite sides.


    * NOTES: Save your bones in a freezer bag until you're ready and you can make Chicken or bone broth.



    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/instant-pot-whole-rotisserie-chicken/